Drank
Pfriem Family Brewers, which opened in Hood River last
year, has a lofty goal: capture sunlight in a bottle. Pfriem’s Little
Saison, light but not little, almost gets there. Saisons began as
t
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Portland’s most-hated beer blogger switched to wine.

Drank
Dr. Wort is a gadfly in the Socratic sense: an anonymous
blogger who bites the lumbering steed that is Portland’s brewing scene,
whipping local beer geeks into a fury with what he says is in the
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Breakside’s Dry Irish Stout is shockingly
simple next to the brewery’s more exotic dark beers, which include
Coconut Pumpkin Sweet Stout and a porter made with caraway, dill and
fennel polle
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Drank
Beer Valley Brewing’s pot pun isn’t so ridiculous. The hop flowers used to embitter beer are cousins to cannabis, and the two Cannabaceae have plenty in common when they’re fresh and sticky. T
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Drank
Chocolate orange wine from Astoria’s
Shallon Winery is all about love. Octogenarian winemaker Paul van der
Veldt opened his doors in 1980 and has single-handedly run the operation
since. Van d
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Drank
No matter how crafty they are, modern
industrial-scale breweries can’t do things the old-fashioned way. The
recipe and ingredients can match a 500-year-old Belgian formula, but
when working wi
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Drank
Chocolate may have resulted from beer. According to a report in New Scientist,
some archeologists believe chocolate—that is, fermented cacao beans—was
created by ancient Mesoamericans gettin
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Drank
The tiny town of Parkdale doesn’t have a
stoplight, but it has a brewery. Journeyman brewer Jason Kahler took
over the shuttered Elliot Glacier Public House last April, making his
own brews in
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Drank
Oakshire’s O’Dark:30 is a brew born of
war. Like other beers of the newish style known locally as Cascadian
Dark Ale, it represents an audacious plot to force an alliance between
piney, resi
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Drank
To answer your first question: Yes, this
is beer with milk in it. Sort of, anyway. Milk stouts are made by adding
lactose, the sugar in cow’s milk, to a base of dark, chocolaty malts.
Brewer��
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